These French puffs, coated with cinnamon sugar, are a favorite from my childhood. The neighbors on our street were like family to each other. This was one of the many recipes our dear neighbor, Aunt Joanie, made that us neighborhood kids would devour. I’ve adapted this recipe to work with our pancake mix.
This recipe is also a wonderful treat for those enduring tough, freezing winters. These warm and lightly sweetened little puffs, a mix between a donut and a muffin, will make everything better I promise you!
I’ll be sharing with my newest neighbor. So treat yourself to a French Breakfast Puff.
Makes 12 regular or 24 mini puffs.
Prep time 15 min. Bake time15-25.
- ⅓ c. butter softened (butter substitute - earth balance butter stick)
- ⅓ c. + 1 Tbsp. sugar (granular sugar substitute)
- 1 egg
- 1½ c. Aunt Katherine's Yummy Pancake & Waffle Mix
- ¼ tsp. nutmeg
- ½ c. milk or milk substitute
- ½ c. butter melted (butter substitute - earth balance butter stick)
- ½ c. sugar (granular sugar substitute)
- 1-2 tsp cinnamon
- Heat oven to 350° Grease 1 regular muffin or 2 mini muffin trays
- In a stand mixer combine butter, sugar and egg; blend well.
- Mix together pancake mix, and nutmeg in a separate bowl.
- Add milk to the butter blend, alternating with dry ingredients.
- Spoon into muffin tin(s), ⅔ full.
- Bake about 15 minutes or until golden brown for mini muffins and 20-25 minutes for regular size muffins or when toothpick inserted comes out clean.
- Prepare topping while baking. Melt butter in a bowl.
- Stir sugar and cinnamon in another bowl.
- Roll warm puffs in melted butter and then in cinnamon sugar.
- Serve warm.